Peasemeal (also called pea flour) is a flour produced from yellow field

peas The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species ''Pisum sativum''. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and d ...

that have been roasted. The roasting enables greater access to

protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, res ...

and starch, thus increasing nutritive value. Traditionally the peas would be ground three times using water-powered stone mills. The color of the flour is brownish yellow due to the

caramelization Caramelization is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and ca ...

achieved during roasting, while the texture ranges from fine to gritty. The uses of peasemeal are similar to

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The ...

meal in baking, porridge and quick breads. Peasemeal has had a long history in

Great Britain Great Britain is an island in the North Atlantic Ocean off the northwest coast of continental Europe. With an area of , it is the largest of the British Isles, the largest European island and the ninth-largest island in the world. It i ...

and is still used in

Scotland Scotland (, ) is a Countries of the United Kingdom, country that is part of the United Kingdom. Covering the northern third of the island of Great Britain, mainland Scotland has a Anglo-Scottish border, border with England to the southeast ...

for dishes such as

brose Brose is a Scots word for an uncooked form of porridge: oatmeal (and/or other meals) is mixed with boiling water (or stock) and allowed to stand for a short time. It is eaten with salt and butter, milk or buttermilk. A version of brose made ...

and

bannocks The Bannock tribe were originally Northern Paiute but are more culturally affiliated with the Northern Shoshone. They are in the Great Basin classification of Indigenous People. Their traditional lands include northern Nevada, southeastern Oreg ...

. Brose is similar to farina in its consumption by the addition of boiling water or stock to the peasemeal then eaten immediately with

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condimen ...

pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

, sugar or

raisins A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the dar ...

. The production of peasemeal disappeared in the 1970s until Fergus Morrison took over a run-down water-powered mill in

Golspie Golspie ( , gd, Goillspidh) is a village and parish in Sutherland, Highland, Scotland, which lies on the North Sea coast in the shadow of Ben Bhraggie. It has a population of around 1,350. History The name derives from the Norse for "gull ...

, Scotland and revived the mill and peasemeal due to popular demand. Currently, the use of yellow pea flour is again gaining momentum due to the nutritional benefits and sustainability associated to this food crop. Pea flour can fully or partly replace wheat flour in bakery products, such as cakes, cookies and bread.

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Flour {{ingredient-stub